Roasted Honey Garlic Butter Chicken
A delicious dish combining savory chicken with sweet honey and rich butter, perfect for cozy dinners or gatherings.
Ingredients
Main Ingredients
- 4 pieces bone-in skin-on chicken thighs
- 2 tablespoons unsalted butter For searing chicken
- 1 tablespoon Italian seasoning
- 1 pound Brussels sprouts
- 2 cups butternut squash Cut into 1-inch cubes
- ⅓ cup honey
- ⅓ cup salted butter For the sauce
- 2 tablespoons mustard
- 3 teaspoons minced garlic
- ¼ teaspoon salt For the sauce
- ¼ cup dried cranberries For topping
- ¼ cup whole pecans For topping
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit.
- Heat a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons of unsalted butter.
- Season the chicken thighs with 1 tablespoon of Italian seasoning, salt, and ground black pepper to taste.
Cooking
- Add the chicken to the skillet with the skin side down and cook for 2-3 minutes until the skin is browned and crisp.
- Flip the chicken over and remove the skillet from the heat.
- Prepare the sauce by mixing honey, salted butter, mustard, minced garlic, and salt in a small bowl.
- In a large bowl, toss the Brussels sprouts and butternut squash with half of the sauce until coated.
- Add the vegetables to the skillet around the chicken and pour the remaining sauce over the chicken thighs.
- Place the skillet in the oven and roast for 30 minutes or until the chicken reaches 165 degrees Fahrenheit.
- Top with dried cranberries and whole pecans before serving warm.
Notes
For extra flavor, marinate the chicken in the sauce for a few hours before cooking. Feel free to add other vegetables like carrots or potatoes for more variety. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.